1. Preheat oven to 350°F. Line shallow baking pans with foil; lightly spray with cooking spray. Set aside.
2. For sauce, place almonds in food processor; process until finely ground. Add broth, red pepper, 2 teaspoons garlic, 1/2 teaspoon salt and saffron, if desired; process until smooth. Stir in 1/4 cup bread crumbs.
3. Place 3/4 cup bread crumbs in large bowl; sprinkle with wine and stir gently. Add pork, onion, egg, parsley, remaining 2 teaspoons garlic and 1/2 teaspoon salt; mix well. Form pork mixture into 24 (1-inch) balls. Arrange meatballs in baking pans, spacing about 1 inch apart. Bake about 20 minutes or until lightly browned.
4. Transfer meatballs to 1-1/2-quart shallow casserole dish. Pour sauce over meatballs. Bake, uncovered, 25 to 30 minutes or until sauce is bubbly. Serve meatballs with toothpicks.